The weather outside is teasing me.  One day, I am content in my jeans and t-shirt and then the next I am pulling out shorts and a tank-top.  I love it when the temperature cools of a bit and you have the perfect fall day.  There is something about the clear blue sky and cooler weather.  It just calls for certain foods…pumpkin, apples, soups.  I cannot wait!  I was so excited this week when we had some cool days and I just knew it was the perfect weekend to pull out the “fall” recipes, and then “Surprise” the mercury climbs again.  Seriously? Since my heart was already set on a fall recipe, I went ahead and made caramel apple dip on Saturday to enjoy with Jeffrey while watching a football game.  (Go Vols! We won’t mention the score, but give us a couple of years!)  This recipe wasn’t what I originally had in mind to mark the beginning of fall, but it was a nice way to ease into the season even with the warmer temperature outside.

I love this caramel dip.  It is so easy to put together and it is delicious.  This time we also chopped up some cashews and had mini chocolate chips to dip the apples into with the caramel and it was such a treat.  In the past, I have always bought a caramel apple from Russell Stover to enjoy as one of my “fall treats,” but this year I decided to make my own variation and I was so glad I did.  Not only did I enjoy it on Saturday–I have leftover dip in my fridge that I am sure I will be enjoying throughout the week.

Caramel Apple Dip

1 stick butter
1 cup brown sugar
1/2 cup white corn syrup
1 can Sweetened Condensed Milk

In a saucepan, over medium heat melt the butter. Add the brown sugar and corn syrup; stirring to incorporate. Add the milk to the mixture. Stir constantly and cook until bubbles come to the surface. Remove from heat and enjoy! Serve with apple slices. If you want to go over the top, have chopped nuts, and mini chocolate chips available for layering flavors.  This dip is also sinfully good on pound cake or angel food cake.